Pina Colada Cake
http://www.cookscountry.com/recipes/7442-pina-colada-cake?extcode=NSFBC28ZZ
- 1
Ingredients
- 1 tablespoon instant tapioca
- 1 pineapple, peeled, cored, and quartered lengthwise
- 1/3 cup (2 1/3 ounces) granulated sugar
- 1/4 cup spiced rum
- Salt
- 20 tablespoons (2 1/2 sticks) unsalted butter, softened
- 3 tablespoons canned coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 1/4 cups (9 ounces) confectioners' sugar
- 1 recipe yellow layer cake (see related content)
- 1 cup (3 ounces) sweetened shredded coconut, toasted
Preparation
Step 1
To turn a classic tropical cocktail into a dessert, we start with a filling made from fresh pineapple. We puree and cook the fruit, thickening it with ground tapioca to produce just the right consistency and flavoring it with—what else—rum. The filling gets layered between rounds of fluffy yellow cake, and we cover the whole thing with creamy, coconut-infused frosting. Toasted coconut and fresh pineapple slices are the final touches.
Makes one cake
Grind tapioca to fine powder in spice grinder, about 30 seconds. Coarsely chop 2 pineapple quarters, then pulse in food processor until coarsely ground, 8 to 10 pulses (you should have about 1½ cups). Slice one of remaining pineapple quarters into 1/8-inch-thick slices and reserve to decorate cake. (Eat remaining pineapple quarter—cook’s treat!) Transfer ground pineapple to medium saucepan and add granulated sugar, rum, ground tapioca, and 1/8 teaspoon salt. Bring to boil over medium heat and cook until thickened, about 4 minutes. Off heat, stir in 2 tablespoons butter until incorporated. Transfer to bowl and refrigerate until set, at least 4 hours or up to 24 hours.
Using stand mixer fitted with whisk, whip remaining 18 tablespoons butter, coconut milk, vanilla, coconut extract, and 1/8 teaspoon salt on medium-low speed until combined. Slowly add confectioners’ sugar and continue to whip until smooth, about 2 minutes. Increase speed to medium-high and whip until light and fluffy, about 5 minutes.
Place 1 cake round on plate or pedestal. Spread filling evenly over top. Top with second cake round, press lightly to adhere, then spread frosting evenly over top and sides of cake. Gently press coconut onto sides of cake. Fan pineapple slices in circle around top edge of cake. Serve.